OK, as stated in another thread, I've never eaten squash. Determined to broaden my palate, I plan to do so as soon as they come in season. So I'd like to hear to hear everyone's favorite method of preparation. Also, is butternut considered the best variety? Thanks in advance.

It depends on what you want to do with the squash as to what kind, I think. If I'm going to roast it, then I like acorn squash: halve it, clean the seeds out, put a big pat of butter and a generous amount of brown sugar in the hollow, and bake at 400 degrees for about 30 minutes or until fork tender. For non-sweet squash, I usually use summer squash, yellow or zucchini, and halve it, drizzle olive oil on it, salt and pepper it, and bake it at 350 degrees for about 15-20 minutes. Pull it out, and sprinkle with parmesan cheese before serving. Really easy.

If you're looking for something unique, try spaghetti squash. You halve it and clean out the seeds, and bake for about 20 minutes at 350 or so, or until fork tender. Then take it out, and using a fork, scrape up all the insides--they come out like spaghetti, hence the name. It's cool. I usually put either marinara sauce, or just garlic and oil on it, like I would spaghetti.

Howcome the dearth of squash in your life? I can understand the okra, but squash grows fast as rabbits here in PA in the summertime.

Thanks so much for the tips. That spaghetti squash sounds great. Because we're so rural, I'll just have to see what the very limited number of stores decide to sell.

As for why I never ate it, well - I'm not sure. My late father was a meat amd potato sort (veggies not required), so that's what I grew up with. But since I hit the half century mark in a couple months, I feel like "if not now, when".

javal1 wrote:As for why I never ate it, well - I'm not sure. My late father was a meat amd potato sort (veggies not required),
your father sounds like me. im a meat and potatoes kinda person. i wont eat many veggies, i love fruits and meats though. i"ll eat all of them you'll give me

____________________War Means Fighting And Fighting Means Killing - N. B. Forrest
When war does come, my advice is to draw the sword and throw away the scabbard." Stonewall Jackson

Two of my favorite squash recipes are:
Using yellow squash (straight neck or crooked neck)
Slice squash into "rounds" like potato chips -thin slices, dredge in seasoned flour (salt,pepper-get a little crazy and use "Old Bay" or any crab seasoning.
Drop in a deep fryer and cook until golden brown. Drain on paper towels and season if needed. Like the old chip commercial said "Bet you can't eat just one"

The other recipe is for the grill:
Slice the squash lengthwise and put in a ziplock bag with your favorite mar. sauce. I prefer honey teriyaki. Let them marinate for an hour or so, grill over a med-low heat and enjoy!

Some years ago, I bought a deep-fryer. (I got such looks.) But it is used more than the slow-cooker. Sweet potatoes make nice chips, as do baking potatoes.

Question: Don't squash have seeds? Do you skin them before slicing?

Acorn squash, halved and scooped and baked with butter and brown sugar, sounds like a plan. THE mom would do the exact same thing. Never liked that, but I wonder if I would now. (And if I could get Dear One to eat one,)

Oh, we have always used charcoal. We don't even have a gas grill. I just think the taste with charcoal can't be beat. I guess that could be a thread all by itself!

Spaghetti squash is fun, because it takes on whatever taste there is from the sauce you use, just like pasta. Sometimes I use red sauce, sometimes pesto (I make my own and freeze it so I have it all year; especially in January and February, it tastes like summer), and sometimes just olive oil, with some fresh parsley, basil, and rosemary sprinkled on top. Yum!

Only scoop the seeds if they look tough. Zucchini and yellow squash seeds just get soft when you cook them. Scoop out the acorn squash, though, seeds and that stringy orange stuff (like in a pumpkin). Don't skin any of them. You can eat the zuke and yellow skin just fine, but don't attempt the acorn skin--especially if you want Dear One to eat it!

Last year at Huntington Beach reenactment I was invited to a dinner all cooked in the camps. One of the things we were served was Acorn squash soup. I loved it. Never had it before and would love to make it sometime. Pam do you have a recipe for it?

I peel a yellow squash ( I don't remove the seed), slice it so the slices are round and about 1/4 inch or so thick, and fry in bacon grease.

For the grill, slice an acorn squash in hafl, remove the seeds. Fill the void with butter and brown sugar. Wrap with tin foil and grill untill the insides are soft. Be careful to grill it with the hollowed out side facing up, or else you'll spill out the butter.

Ole-
Nothing beats home cookin'!
You MAY want to plant a few extra hills-squash get a "boring worm" in the stalk on occasion. One day your plants look great, the next day, they are wilted and gone!
We usually plant a around a half dozen hills. We have a lot of squash, but you can slice them, spread on a cookie sheet and freeze, then into a ziplock and the freezer. They will be fine if you eat in a modest time frame.
Good luck!